MONTHLY KITCHEN HYGIENE INTERNAL AUDIT

• Document No.

• KITCHEN HYGIENE INTERNAL AUDIT

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

DRY STORE ROOM

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Raw materials are stored in closed containers & labled

  Yes

  No

  N/A

• FIFI & FEFO is being observed

  Yes

  No

  N/A

• No loose items kept in gunny bags

  Yes

  No

  N/A

• All raw materials are sorted throughly before use

  Yes

  No

  N/A

• Appropriate temperature, adequate lighting& ventilation are available

  Yes

  No

  N/A

• No flaking, cracks, damages in store room

  Yes

  No

  N/A

WALKIN CHILLER

• Vegetables are segregated & stored in racks/bins/crates

  Yes

  No

  N/A

• SOP's being followed for pre preparation of vegetables

  Yes

  No

  N/A

• Strict stock rotation is being observed

  Yes

  No

  N/A

• Cut vegetables are stored properly

  Yes

  No

  N/A

• Equipments -chopping boards, knives, slicers etc are in good condition

  Yes

  No

  N/A

• Equipment are cleaned before &after use

  Yes

  No

  N/A

• Sinks & washing area is not obstructed

  Yes

  No

  N/A

• Refrigerator /chiller is clean & good condition

  Yes

  No

  N/A

• No chemical are stored in store rooms

  Yes

  No

  N/A

COOKING AREA

• Treated water is used for cooking

  Yes

  No

  N/A

• cooking ranges, equipment & work surfaces are in good condition

  Yes

  No

  N/A

• No chipped, broken or cracked utensils / vessels used for cooking

  Yes

  No

  N/A

• GMP being followed to avoid cross contamination

  Yes

  No

  N/A

• Cleaned towels are used in food preparation area

  Yes

  No

  N/A

• Used oil shall not be reused

  Yes

  No

  N/A

• Exhaust system are cleaned & maintained

  Yes

  No

  N/A

• Safety measures followed while lit the gas range

  Yes

  No

  N/A

• Kitchen floor,drain is clean & tidy

  Yes

  No

  N/A

• Adequate lighting provided

  Yes

  No

  N/A

• No signs of pest activity in area

  Yes

  No

  N/A

POT WASH AREA

• Adequate water & lighting is provided

  Yes

  No

  N/A

• No cracks,damages in the floor

  Yes

  No

  N/A

• Trapped drain gullies provided

  Yes

  No

  N/A

• Method of cleaning & handling of chemical is appropriate to ensure no contamination of food occurs

  Yes

  No

  N/A

• Segregation of dry & wet waste is being observed

  Yes

  No

  N/A

• Adequate racks are provided to stack washed vessels

  Yes

  No

  N/A

HYGIENE & SANITATION

• Staff rest room is clean

  Yes

  No

  N/A

• Electric fly killer are working and in good condition

  Yes

  No

  N/A

• Hand wash basin is provided

  Yes

  No

  N/A

• Soap and sanitizer are provided on each hand wash basin

  Yes

  No

  N/A

• Tissues paper is provided on each hand wash basin

  Yes

  No

  N/A

• Adequate dust bins with lid are provided in all area

  Yes

  No

  N/A

• Adequate pest-o-flash is in place

  Yes

  No

  N/A

• Every fortnight pest control is done

  Yes

  No

  N/A

• Rat trap , glue pad, gelling is done

  Yes

  No

  N/A

• Air curtain/screen/vertical blinds are used to avoid entry of dust & flies

  Yes

  No

  N/A

PERSONAL HYGIENE

• Food handler have effective OHC and BFS

  Yes

  No

  N/A

• No staff found with illness

  Yes

  No

  N/A

• Good personal hygiene practice being followed

  Yes

  No

  N/A

• Staff not fondling hair, picking nose,ears, scracting ,etc

  Yes

  No

  N/A

• Proper uniform &PPE is worn in kitchen as well as service area

  Yes

  No

  N/A

• Do staff wash their hands properly

  Yes

  No

  N/A

• Do all staffs are well groomed with proper uniform & personal hygiene is followed

  Yes

  No

  N/A

• Finger nails are short , unpolished & clean

  Yes

  No

  N/A

• Only approved jewelry worn- wedding ring,brass bangles

  Yes

  No

  N/A

• Open sores, cuts,splints & bandages on hands are completely covered while handling food

  Yes

  No

  N/A

AMENITIES

• First aid box in place

  Yes

  No

  N/A

• No out of date medicine in first aid box

  Yes

  No

  N/A

• Fire extinguisher is in place & refilled periodically

  Yes

  No

  N/A

• RO plants is maintained good condition with periodic service

  Yes

  No

  N/A

• No loose fittings, nuts, bolts,screws,drawing pins,etc seen above food preparation areas

  Yes

  No

  N/A

FOOD & GENERAL SAFTEY

• Periodic food test done & displayed

  Yes

  No

  N/A

• No cracks are found in general area

  Yes

  No

  N/A

• Adequate training given to food handling staff

  Yes

  No

  N/A

• Good hygiene signages in place

  Yes

  No

  N/A

• Closed vehicle is used for transportation

  Yes

  No

  N/A

• No signs of pest activity in food transport vehicle

  Yes

  No

  N/A

• No unused items are stored near food preparation area

  Yes

  No

  N/A

• Garbage cans are emptied as necessary

  Yes

  No

  N/A

DOCUMENTS AND HYGIENE LOG

• Food premises registration document available

  Yes

  No

  N/A

• Trade license, DM approve layout availble and up to date

  Yes

  No

  N/A

• Supplier list and supplier trade licence, HACCP certificate available and up to date

  Yes

  No

  N/A

• All fish certificate are available and up to date

  Yes

  No

  N/A

• All license are renewed & displayed

  Yes

  No

  N/A

• Pest Control work card is maintained

  Yes

  No

  N/A

• Grease trap cleaning weekly, lab test record monthly available and up to date

  Yes

  No

  N/A

• Receiving log record availble and up to date

  Yes

  No

  N/A

• Fruit & vegetable sanitation record available and up to date

  Yes

  No

  N/A

• Chiller & frezzer temp record available and up to date

  Yes

  No

  N/A

• Blast chiller- frezzer record available and up to date

  Yes

  No

  N/A

• Thawing & defrosting log record available and up to date

  Yes

  No

  N/A

• Dish wash temp and cleaning check record available and up to date

  Yes

  No

  N/A

• Cooking, cooling, reheating record available and up to date

  Yes

  No

  N/A

• Baking temperature record

  Yes

  No

  N/A

• Hot / Cold holding record available and up to date

  Yes

  No

  N/A

• Sous vide cooking log record available and up to date

  Yes

  No

  N/A

• Rice acidification record available and up to date

  Yes

  No

  N/A

• Oil change record available and up to date

  Yes

  No

  N/A

• Ice machine record available and up to date

  Yes

  No

  N/A

• Stewarding cleaning check list record available and up to date

  Yes

  No

  N/A

• Personal hygiene record available and up to date

  Yes

  No

  N/A

• Visitor control form record available and up to date

  Yes

  No

  N/A

• Foodborne illness check list, guest complain available and up to date

  Yes

  No

  N/A

• Maintenance equipment breakdown log record available and up to date

  Yes

  No

  N/A

• Pest sighting log available and up to date

  Yes

  No

  N/A

• Injury and near miss report form

  Yes

  No

  N/A

• Yes

  No

  N/A